Leftovers from a Roasted chickenincluding the carcass (remove any skin)
inEnough water to cover the chicken your pot
1Chicken boullion or carton of chicken broth
1piecesonion cut into bite size
4celelry sticks chopped
2 -3carrotspeeled and cut
1 1/2Cupspearl barley
Seasonings and herbs to your tastesuch as parsley, thyme, oregano, and salt & pepper.
You can also add sweetcorn and other vegetables your family enjoy.
Boil the chicken and bones (taking most of the skin / fat off) and cover with enough water, because that makes your stock.
Leave to simmer for several hours, and then allow to cool.
Remove the large pieces of chicken and set aside. Then pour the stock and contents through a sieve and into a large bowl. Discard the bits that are in the sieve, saving any of the meat you might find, and pick the chicken off the bones, cutting the meat into bite size pieces. Place the chicken meat in a plastic bag and refrigerate.
You can then put the broth in the refrigerator (in the pot or container) and the next morning or day after, scoop any fat off, and discard. You can continue at this point and make the soup to eat the same day.
There will be some fat floating, and that is OK to keep.
When ready to make soup, put on stove, and heat, adding some chicken bouillon and more water, or add a carton of chicken broth.My family likes a lot of broth, so make lots.
Cut up an onion, in pieces,not chopped, not huge, cut up carrots into bite size pieces, and I like lots of celery, and how much you like.
When the soup has come to a boil, add 1 1/2 cups Pearl Barley then add the chicken pieces. Keep it simmering until carrots are tender, but not mushy.
Add parsley and whatever seasonings you might like.